Vegan Pumpkin Pie
Do you like pumpkin pie, but your stomach or skin doesn't love the dairy that comes with it. As an individual with eczema, my body isn't a massive fan of dairy either. So, I created a version of a pumpkin pie that doesn't make me have a flare and would be suitable for vegans and paleo eaters.
I also attempted several iterations of gluten-free and grain-free pie crust, but let's be honest; I am not a baker, and fiddling around with a pie filling recipe is probably the max on my baking skills. So, in the end, I went with a store-bought crust, and it worked well.
Purchase whatever store-bought pie crust works with your particular food sensitivities and preferences and focus on creating a delicious pumpkin pie filling.
Ingredients
1 can (15oz) Pumpkin Puree, not pumpkin pie filling
1 can full-fat coconut milk
2 eggs
3 tbsp maple syrup, add 2 more if you like it super sweet
2 tsp pumpkin pie spice
2 pie shells
Directions
Cook pie shell according to directions. Then set aside to allow it to cool for the pumpkin pie filling.
Preheat oven to 350F.
In a large mixing bowl, combine pumpkin puree and coconut milk, whisk until thoroughly mixed together. Don't worry, this will look super watery, but it will mix and firm up.
Add in eggs, maple syrup and pumpkin pie spice, whisk again until everything is thoroughly combined.
Using a spoon or measuring cup, scoop the pumpkin pie filling into the pie shells. Once all the filling is divided between the two pies, place them in the oven and bake until the center is no longer giggly. Remove from oven and allow the pies to rest.
Enjoy!
